Display title | Sous vide hoisin duck breasts |
Default sort key | Sous vide hoisin duck breasts |
Page length (in bytes) | 5,346 |
Namespace ID | 0 |
Page ID | 91017 |
Page content language | en-gb - British English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 0 |
Counted as a content page | Yes |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | Chef (talk | contribs) |
Date of page creation | 10:30, 4 February 2015 |
Latest editor | Chef (talk | contribs) |
Date of latest edit | 19:07, 21 March 2024 |
Total number of edits | 21 |
Total number of distinct authors | 1 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Description | Content |
Page title: (title ) This attribute controls the content of the <title> element. | Sous vide hoisin sauce duck breast recipe |
Article description: (description ) This attribute controls the content of the description and og:description elements. | The most tender duck breasts you will ever taste, cooked sous vide. Temperatures and times with photographs |
Keywords: (keywords ) This attribute controls the content of the keywords and article:tag elements. | - #duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking
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